Bhavna
This Egg free cake comes out light and airy. I used to make egg free cake with Condensed milk & Butter but the only problem I faced every time I made the cake was, once the cake is refrigerated, it got little hard, may be because of butter. So I started looking for other option and I tried this recipe with thick plain yogurt and oil. I was totally surprised with the end result, super moist, yet light and airy…exactly the way I wanted and did not get hard upon refrigeration.
You can bake the cake in pressure cooker if no oven available.
There are so many things to keep in mind when baking the cakes without eggs. For more stability, you can use Flax seeds meal as well. You can check out my article baking without eggs with the right kind egg substitute.
You can learn to make Egg Replace Powder at home by following my recipe. For stability of the cake Besan(Chickpea flour) can be used as well. For every 1 cup of plain flour, add 1 tbsp Besan.
Egg Free Vanilla Cake
Ingredients
- Cake flour/Plain flour 1 1/2 Cup (24 tbs)
- Baking powder 1 Teaspoon
- Baking soda 1/2 Teaspoon
- Egg replace powder 2 Tablespoon (Optional)
- Salt 1 Pinch
- Oil 1/2 Cup (8 tbs)
- Plain yogurt 1/2 Cup (8 tbs)
- Granulated sugar 3/4 Cup (12 tbs)
- Vanilla extract 1 Tablespoon
Instructions
- GETTING READYPreheat oven to 350 degrees. Line cupcake tin with liner and set aside.
- MAKINGIn a large bowl, mix together cake flour, baking powder, baking soda, egg replace powder and salt. Set aside.In another bowl, add in the yogurt, sugar, oil and vanilla. Beat with a hand mixer.Add in the flour mixture and gradually mix, then beat with the electric mixer.
- Pour the batter into the prepared cake tin and pat it on the counter to break any air bubbles.Bake it for about 25-30 min or till a toothpick inserted into the center of the cake comes out clean.When done, let cake rest into the cake tin for about 8-10 minutes and then transfer onto the cooling rack.Cool on a wire rack for at least 15 min.
From this same recipe, if you decide to make cupcakes, you can follow the steps below. And I prepare the chocolate cupcakes using the same batter.
Eggless Cupcakes
These cupcakes stays great at room temperature for up to 3 days and I keep frosting in refrigerator so just decorate before the event start.
Servings: 12 Cupcakes
Ingredients
FOR THE CUPCAKE:
- Cake flour/Plain flour 1 1/2 Cup (24 tbs)
- Baking powder 1 Teaspoon
- Baking soda 1/2 Teaspoon
- Egg replace powder 2 Tablespoon (Optional)
- Salt 1 Pinch
- Oil 1/2 Cup (8 tbs)
- Plain yogurt 1/2 Cup (8 tbs)
- Granulated sugar 3/4 Cup (12 tbs)
- Vanilla extract 1 Tablespoon
- Cocoa powder 1 Tablespoon , sifted
- Chocolate chip 1/2 Cup (8 tbs)
FOR THE FROSTING:
- Mascarpone cheese or Cream cheese 8 Ounce
- Icing sugar 1/2 Cup (8 tbs)
- Heavy whipping cream 2 Cup (32 tbs)
- Pure orange extract 1 Dash
- Orange zest 1/4 Teaspoon
Instructions
GETTING READY
- Preheat oven to 350 degrees. Line cupcake tin with liner and set aside.
MAKING
- In a large bowl, mix together cake flour, baking powder, baking soda, egg replace powder and salt. Set aside.
- In another bowl, add in the yogurt, sugar, oil and vanilla. Beat with a hand mixer.
- Add in the flour mixture and gradually mix, then beat with the electric mixer.
- Pour half of the batter into the prepared cupcake tin. To rest of the batter, add in the cocoa powder and melted chocolate. Beat well and pour in the remaining cupcake liner.
- Bake in the oven for 20 – 25 minutes.
- Take out the cupcake and let it cool for a few seconds, then take out of the tin and place over the cooling rack to cool.
- Meanwhile, prepare the frosting – in a chilled mixing bowl, add in the mascarpone cheese and icing sugar. Beat with a stand mixer until well combined.
- Pour in heavy whipping cream and beat until it forms stiff peak.
- Add in orange extract and zest, lightly fold in. Fill a piping bag with frosting.
FINALIZING
- Decorate the cupcakes with frosting.
SERVING
- Serve the cupcakes for dessert.
